Bathia_Mapes:Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

Sid_6.7:Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

I've always considered wings to be white meat. Does BWW serve legs?

Boneless, I'm all for. Poultry bones freak me out - I don't like them one bit (no problem with beef or pork bones, but they're bigger, so not as weird). I'm not as big a fan of the 'skinless' idea, but I'd be willing to try it.

My local KFC started serving fried chicken livers this past year, that alone has brought me there more than anything else the've done. The KFC livers are also the best deal going - a big ass box of them, enough for two meals easily, is only like $3.50.

April 5, 2018 - Today KFC announced the new "Chicken Squeezer" that allows customer to dispense liqufied salted chicken-flavored paste from a cake frosting tube into their own (or a friend's) gaping maw."Let's face it, we've been heading this way for a while now," the KFC CEO mused.

Sid_6.7:Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

I worked at a KFC here in canada til september. We already had strips that were just white meat done up in the original recipe flour mixture and they ARE delish. Way better than the crispy strips they used to use. In other news, kfc canada has had wraps for years.

TuteTibiImperes:My local KFC started serving fried chicken livers this past year, that alone has brought me there more than anything else the've done. The KFC livers are also the best deal going - a big ass box of them, enough for two meals easily, is only like $3.50

Are you shiatting me?

Where do you live?

TuteTibiImperes:Boneless, I'm all for. Poultry bones freak me out - I don't like them one bit (no problem with beef or pork bones, but they're bigger, so not as weird).

My wife is the same thing. I thought it was the weirdest thing. Until abotu 2 years ago she was the only person I knew like that. I have since met a few people who felt the same.

I really don't understand this. Popeye's and KFC both already have chicken tenders on the menu. Popeye's spicy strips are awesome; KFC used to have really good tenders, too, but they changed the batter recipe and now they suck (at least at they did when I last ate there a couple of years ago). There aren't any chicken places where I live now besides Church's and it is flat out nasty.(And they don't sell breasts anymore, WTF?)

Why do you need more choices in boneless bird than tenders / strips I have no farking clue.

Usually I get tenders because the only time I'm in position to get Popeye's--I'm on the road. Chicken on the bone is messier. But for real fried chicken goodness: it's best enjoyed on the bone...

What they say: Customers want this.What they mean: This will be more profitable to us.

Because:1) We can make this crap in a factory and ship it out frozen to stores, who will only need to microwave it, thereby drastically reducing the manpower requirements.2) We can use ground up, processed and re-processed chicken "parts," where we previously just threw those bits away.3) The leftover bits, such as bones and innards can now be sold to other firms who process them for things like gelatin, pet food, and fertilizer.4) We think our customers are stupid and won't realize they're being screwed. Hell, we'll even charge them more despite the fact that the new business model will cost a mere fraction of what we were paying for product and labor.

There are few more succinct ways to sum up change in America in my lifetime than the evolution of the old 1963 Kentucky Fried Chicken shack, purveyor of glorious, greasy, real fried chicken (and real potatoes, cole slaw, biscuits) into the plasticized, televised, branded, drivethrough, entirely synthetic shiatvendor that is the modern KFC. I'm not surprised that they want to change to prefabricated chicken byproduct patties.

Sid_6.7:The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings,

FAIL. Wings are white meat. Duh. It doesn't mean they are good for you.

tillerman35:What they say: Customers want this.What they mean: This will be more profitable to us.

Because:1) We can make this crap in a factory and ship it out frozen to stores, who will only need to microwave it, thereby drastically reducing the manpower requirements.2) We can use ground up, processed and re-processed chicken "parts," where we previously just threw those bits away.3) The leftover bits, such as bones and innards can now be sold to other firms who process them for things like gelatin, pet food, and fertilizer.4) We think our customers are stupid and won't realize they're being screwed. Hell, we'll even charge them more despite the fact that the new business model will cost a mere fraction of what we were paying for product and labor.

The funny thing is, their advertising campaign for years now has focused on 1) We use fresh and real Tyson chicken and 2) Buy a bucket and have a nice meal at home with your family. This new direction is a COMPLETE reversal of these messages, and is pretty farking stupid in my opinion.

tillerman35:What they say: Customers want this.What they mean: This will be more profitable to us.

Because:1) We can make this crap in a factory and ship it out frozen to stores, who will only need to microwave it, thereby drastically reducing the manpower requirements.2) We can use ground up, processed and re-processed chicken "parts," where we previously just threw those bits away.3) The leftover bits, such as bones and innards can now be sold to other firms who process them for things like gelatin, pet food, and fertilizer.4) We think our customers are stupid and won't realize they're being screwed. Hell, we'll even charge them more despite the fact that the new business model will cost a mere fraction of what we were paying for product and labor.

I dnrtfa but you are most likely correct about this^^^. Eww, I won't eat that sh*t.I hope they don't mess with the coleslaw.

dopekitty74:Sid_6.7: Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

I worked at a KFC here in canada til september. We already had strips that were just white meat done up in the original recipe flour mixture and they ARE delish. Way better than the crispy strips they used to use. In other news, kfc canada has had wraps for years.

I disagree. I liked the crispy strips better. But, you know, different strokes, etc...

tillerman35:What they say: Customers want this.What they mean: This will be more profitable to us.

Because:1) We can make this crap in a factory and ship it out frozen to stores, who will only need to microwave it, thereby drastically reducing the manpower requirements.2) We can use ground up, processed and re-processed chicken "parts," where we previously just threw those bits away.3) The leftover bits, such as bones and innards can now be sold to other firms who process them for things like gelatin, pet food, and fertilizer.4) We think our customers are stupid and won't realize they're being screwed. Hell, we'll even charge them more despite the fact that the new business model will cost a mere fraction of what we were paying for product and labor.

1)Microwaves are very rarely used in fast food. For example there are only two items on the McDondals menu that are microwaved, the bun for the fillet of fish sandwich, and the breakfast burritos.2)These fillets are have been offered in Canada for a long time and the are exactly what they are described as, boneless chicken in the original flour. They aren't bad really and they are most assuredly real cuts of chicken.3)Yes in the modern world we generally use almost every part of the animals we slaughter.4)It takes two people to screw.